1 packet of cream of chicken soup mix
8 chicken thighs
6 sheets of puff pastry
butter or marge
Beat the chicken and make it as thin as possible. Lay the chicken on to sheet of pastry - leave the end with not chicken on it so you can roll it.
Mix half to a full packet of soup mix (to taste) with enough butter to cover all the chicken.
Spread thin layer of the butter/soup mix over the top of the chicken and roll, then cut into bite size pieces - I got six from one sheet. Glaze with egg and cook in over on 180 until pastry is golden brown.
Gill - OzHandmade via Art by Amber
Pumpkin & Pine Nut Variation
I use the puff pastry sheets from Coles (freezer section), and the Swan Valley pumpkin dip. Spread it on generously (like you would with tomato paste on a pizza), lay slices of ham, then slices of cheese, and sprinkle pine nuts on top. Roll it up, slice and lay on a baking tray, brush with milk and cook at 180C until golden. (usually about 15mins).
Kay from Trinity's Treasures